|chicken breast fillets
|avocado — chopped
|strawberries — halved
|vinegar — balsamic
|sea salt and freshly ground black pepper
|pita breads — mini
In a heavy-based pan on med-high heat, heat the olive oil until very hot and then cook the chicken breasts for 4-5 minutes on each side or until lightly golden and cooked through.
Remove from the heat and set aside to rest for a few minutes before slicing.
Meanwhile, prepare your strawberry salad bowls, by assembling the spinach, avocado, strawberries and gorgonzola in two bowls.
Drizzle with balsamic vinegar and olive oil and add a pinch of salt and freshly ground black pepper before serving alongside the pitas. (Preferably with an ice cold glass of white wine at your elbow).
Check out the step-by-step gallery here.